Showing papers by "Thomas M.S. Wolever published in 1982"

Relationship between rate of digestion of foods and post-prandial glycaemia.

Abstract: The amount of carbohydrate released at 1 and 5 h by digestion in vitro of 2 g carbohydrate portions of 14 foods by human digestive juices was compared with the area under the 2-h blood glucose response curve when 50 g carbohydrate portions were fed to groups of five to ten healthy volunteers. A significant relationship was found between the amounts of sugars and oligosaccharides liberated at 1 and 5 h and the food blood glucose area expressed as a percentage of the blood glucose area for 50 g glucose (r=0.8627 and 0.8618, p<0.001). A significant relationship was also found between the glycaemic index and the food fibre content (p<0.02) and between the glycaemic index and the glucose trapping capacity of the foods (p<0.05). Legumes as a group liberated 56% less sugars and oligosaccharides (p<0.01) than the eight cereal foods over 5 h. It is suggested that such studies in vitro may help to identify food of use for diabetic patients, and at the same time throw further light on factors which affect post-prandial glycaemia.

The diabetic diet, dietary carbohydrate and differences in digestibility.

Abstract: The last decade has seen much interest in the physiological response to carbohydrate foods. Interest in dietary fibre emphasised the possible influence of events within the gastrointestinal tract on carbohydrate metabolism. Links have been established between digestibility and the glycaemic response to foods. However, the influence of food factors on these processes is ill understood. Nevertheless food form, certain types of fibre, other anti-nutrients and the nature of the starch-protein interaction may be major determinants. Genetic differences in the responses of different individuals to the same food remain to be explored. For example, the protein, gliadin, may act as a lectin [97] in susceptible individuals to the extent of causing villous atrophy (coeliac disease) and so severely limiting absorption. Coeliac disease and Type 1 diabetes are linked both in occurrence [98] and in the frequency with which sufferers share the same tissue antigens (HLA-B8 and DW3) [99–102]. Less dramatic alterations in absorptive capacity may be seen in subclinical coeliac disease or with other anti-nutrients. These, therefore, represent other ways in which food can modify the glycaemic response. Perhaps in those with impaired carbohydrate metabolism a mildly reduced absorptive capacity could be beneficial.

The Glycaemic Index: Implications Of Dietary Fibre And The Digestibility Of Different Carbohydrate Foods In The Management Of Diabetes

Abstract: Current nutritional guidelines for the management of diabetes have focu ssed attention on the importance of increasing the carbohydrate and fibre in the diet. Specific details are not as yet available but the experimental studies indicate that both these measures may be very valuable in achieving better diabetic control and reducing serum lipids. We suggest that one possible approach to increasing carbohydrate intake is to take those carbohydrate foods that, on the basis of the carbohydrate they contain, raise the blood glucose levels least. Tables of glycacmicindex are therefore presented based on the degree to which a 50 g carbo-hydrate portion of the food raises the blood glucose, expressed as a percentageof the value for 50 g of carbohydrate given as glucose. This physiologicalapproach to carbohydrate exchange enables useful foods and food groups to be identified. In this way the high-fibre food legumes are identified which have proved useful in a number of therapeutic dietary trials involving...